Citrus Oregano balsamic ·
Potatoes Pastas and Grains ·
Salads ·
SELECT Delicate olive oil ·
Sicilian Lemon balsamic ·
Vegetables ·
Warm Brussels Sprout Farro Salad
Warm Brussels Sprout Farro Salad
Submitted by Nanci Jenkins, Fustini's Ann Arbor
10 minutes
20 minutes
Salads
Ingredients
- 1 cup pearled farro, rinsed and drained
- ¼ cup Fustini's Delicate SELECT olive oil
- 1 package (12 ounces) Brussels sprouts, trimmed and quartered
- 1 small red onion, chopped
- 1 Anjou or Bartlett pear, chopped
- ½ cup chopped pecans
- 1 tablespoon Fustini's Sicilian Lemon balsamic
- 1 tablespoon Fustini's Citrus Oregano balsamic
- 2 teaspoons lemon zest
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons thyme balsamic
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Directions
- Prepare farro as label directs, cool and transfer to a large bowl.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add Brussels sprouts and cook 8 minutes or until browned, stirring occasionally. Add red onion, cook 3 minutes, stirring frequently. Add remaining ingredients, remaining 2 tablespoons of olive oil and Brussels sprouts mixture to farro, toss. Makes about 6 cups.
Leave a comment